Honey Lime Chicken (Quick, Easy & Packed with Flavor!)
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Sweet, tangy, juicy chicken in just 20 minutes? Yes, please. This honey lime chicken is one of those easy weeknight dinner winners that checks every box: fast, yummy, and super easy.
This is my secret weapon for crazy busy nights. A plain, seasoned chicken breast is just fine, but if you can pack so much flavor into it, very easily – why wouldn’t you?
Bonus points: the leftovers are perfect for salads, wraps, or tacos the next day. You’re gonna want this one on repeat. This chicken freezes super well. Double it and freeze the rest for busy nights!
Love chicken breasts? Me too! here are some other quick and easy dinners. Try Baked Chicken Tacos for Tuesdays, Creamy Chicken Spaghetti on pasta night, and Crockpot Chicken and Noodles for an easy, comforting dish where the crockpot does all the work.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Quick. Ready in 20 minutes!
- Flavorful. Sweet, tangy, and savory.
- Adaptable. Use chicken breasts or thighs.
This goes great with some roasted broccoli or some cilantro lime rice or quinoa. You might also enjoy my Sticky Honey Glazed Chicken Thighs for a sweet and savory weeknight chicken dinner.
Frequently Asked Questions
Fresh lime juice is best for flavor, but bottled works in a pinch.
Yes! Boneless chicken thighs will work just as well. Adjust cooking time as needed.
Yes! Add 1 tablespoon of chili paste or chili garlic sauce to the mixture for extra heat.
You can prep the sauce and marinate the chicken for a few hours in advance. Cook just before serving.
Yes, and you should!!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Honey. This adds sweetness and helps give the sauce a nice, sticky texture. If you don’t have honey, maple syrup will work too!
- Soy sauce. Brings a salty, umami kick to balance the honey. If you’re watching sodium, go for a low-sodium version. You can also use agave.
- Lime juice. Fresh lime juice gives the best tangy flavor, but bottled lime juice works in a pinch.
- Garlic. A must for great flavor! You can use garlic paste, minced fresh garlic, or even garlic powder if that’s what you have. Using bottled garlic or frozen garlic cubes is another option.
- Chicken. Boneless chicken breast or thighs work great. If your chicken breasts are huge, slice them in half so they cook evenly. You can also use the thin cut chicken breasts (cutlets) to speed up the cooking time.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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STEP 1: Make the sauce
Whisk together honey, soy sauce, lime juice, and garlic in a small bowl or shake it all in a mason jar. Set aside.
STEP 2: Prep and cook the chicken
- Pound the chicken to even thickness. Season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high. Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through.
Serve with lime wedges, a drizzle of sweet honey and some fresh herbs like cilantro or parsley.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
STEP 3: Sauce it up
Pour the sauce into the pan. Cook another 6–10 minutes, spooning sauce over chicken, until fully cooked.
Variations to Try
- Spicy: Stir in a tablespoon of sriracha or chili garlic sauce to add some heat. A pinch of red pepper flakes r a little ancho chili powder works great too!
- Grilled: Place the chicken in the sauce and marinate for a few hours, then grill. Remove the chicken from the marinade and discard the marinade (as it had raw chicken in it).
- Baked: Place chicken in a baking dish, pour sauce over, bake at 400°F for 20–25 minutes
- Air fryer: Cook at 375°F for 12–14 min, flipping halfway. Heat the sauce in a saucepan and cook until boiling and thickened, then pour warm sauce over at the end.
Kylee’s Notes
- Pound the chicken to an even thickness for even cooking. You could also buy thinly cut chicken cutlets.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
- Prep ahead: Mix the sauce and marinate the chicken up to 12 hours ahead
How to store leftovers
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Reheating Tips
Microwave: Heat in 30-second intervals until warm.
Skillet: Reheat over low heat with a splash of water to keep it moist.
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Honey Lime Chicken
Ingredients
Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 3 tablespoons lime juice
- 1 garlic clove minced
Chicken
- 4 boneless skinless chicken breasts or thighs
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped cilantro or parsley
Instructions
Make the sauce
- In a small bowl or mason jar, whisk together 3 tablespoons honey,2 tablespoons soy sauce,3 tablespoons lime juice, and 1 garlic clove (minced) until well combined. Set aside.
Cook the chicken
- If the 4 boneless skinless chicken breasts are thicker on one end, use a mallet or rolling pin to pound them evenly to about ½ inch thick. If they are very large, slice them in half lengthwise.
- Pat the chicken dry with paper towels, then season both sides with salt and pepper.
- Heat a skillet or sauté pan over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, add the chicken and cook until golden brown, about 3 to 4 minutes per side.
- Give the sauce a quick stir, then pour it into the pan. Continue cooking for another 6 to 10 minutes, or until the chicken is fully cooked.
- Serve with 2 tablespoons chopped cilantro or parsley.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
